Chipotle Black Bean Burrito Bowls

• 240 gdrained black beans (from a 400 g tin)
• 1 x 250gpouch microwave rice
• 1 tspcumin
• 1 tbspolive oil
• 1 tbspchipotle paste
• 100 gcherry tomatoes, quartered
• 40 gshredded lettuce
• ½red onion, finely diced
• 2 tbspsoured cream
• 1avocado, sliced
• 30 mllime juice
• 15 gcoriander, chopped
• Fine salt, to taste
• Black pepper, to taste

Method

1. 1Start the pico de gallo first so it has time to mellow: combine the quartered cherry tomatoes, finely diced red onion, half the lime juice, 10 g of the chopped coriander and a good pinch of salt. Stir and leave to one side; the onion softens, the tomato juices loosen, and the salsa becomes juicy and bright.
2. 2Warm the olive oil in a frying pan over medium heat. Add the cumin and chipotle paste and fry for 30–60 seconds until fragrant and the kitchen smells smoky.
3. 3Tip in the drained black beans and stir to coat in the smoky oil. Cook for 3–4 minutes until glossy and steaming, then crush about a third of them against the side of the pan with a fork; that gives you a creamy, scoopable base with whole beans through it. Season generously with salt and pepper.
4. 4Ping the rice per packet instructions and fluff with a fork. A pinch of salt through it now is worth more than any seasoning at the table.
5. 5Stir the remaining lime juice into the beans and taste before adding more salt or pepper.
6. 6Divide the rice between two bowls. Spoon the chipotle beans over one side, fan the avocado slices alongside, pile on the pico de gallo and tuck in the shredded lettuce so every forkful gets warm, cool, creamy and sharp in one go.
7. 7Divide the soured cream between the bowls and scatter over the reserved 5 g chopped coriander. Serve immediately.

Per serving

kcal

582

protein

18g

fibre

18.3g

carbs

79.9g

fat

22.5g